March 19, 2012

Flavonoid-rich fruits tied to lowering risk of diabetes

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Apples, blueberries, and pears may reduce the risk of type 2 diabetes. The results show an association but does not prove the fruits, themselves, prevent diabetes. The study was published in the American Journal of Clinical Nutrition.

The results  of the study  found that higher intakes of anthocyanins were significantly associated with a lower risk of type 2 diabetes. For those who speak a language that doesn’t include “anthocyanins” in your everyday vocabulary, it means a water-soluble plant type thing that is purple, red, or blue in color.

The study followed people who were free of diabetes, cardiovascular disease, and cancer at baseline. The details that led researchers to conclude that foods higher in flavonoids lowered the risk of type 2 diabetes were  based on blueberries, apples, or pears. People who ate blueberries (more than 2 servings a week compared to those who are less than 1 serving per week) and apples or pears (more than 5 servings per week compared to those who ate less than 1 serving per week) had a lower risk of developing type 2 diabetes.

Mom was right! Eat your anthocyanins.

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